Rolled Veal Cutlets Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Chopped onion,
1/4 cup: Chopped celery,
2 tbsp: Chopped green pepper,
1/4 cup: Butter or margarine --,
Melted,
3 cup: Bread cubes,
4 slice: Bacon, cooked and
Crumbled,
2 tbsp: Dry white wine,
1/4 tsp: Salt,
1/8 tsp: Pepper,
1/2 tsp: Poultry seasoning,
6: Veal cutlets,
1/3 cup: All-purpose flour,
1/4 cup: Vegetable oil,
1 1/2 cup: Water,
1 tsp: Beef bouillon granules,
2 tbsp: Cornstarch,
1/4 cup: Water,
1/4 tsp: Salt,
1/8 tsp: Pepper,
Directions:
Saute first 3 ingredients in butter until tender; stir in bread cubes
and next 5 ingredients. Place about one-sixth of vegetable mixture in
center of each veal cutlet; fold edgesover, and secure with a wooden
pick.Dredge veal in flour, and brown on all sides in hot oil in a
heavy skillet. Add 1-1/2 cups water and bouillon granules; cover and
cook over low heat 30 minutes. Remove veal, keeping warm.Combine
cornstarch and 1/4 cup water, stirring until blended. Stir into
drippings in skillet; cook over medium heat until thickened and
bubbly. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon over
veal. Yield: 6 servings.
Recipe By :
Source from luhu.jp
and next 5 ingredients. Place about one-sixth of vegetable mixture in
center of each veal cutlet; fold edgesover, and secure with a wooden
pick.Dredge veal in flour, and brown on all sides in hot oil in a
heavy skillet. Add 1-1/2 cups water and bouillon granules; cover and
cook over low heat 30 minutes. Remove veal, keeping warm.Combine
cornstarch and 1/4 cup water, stirring until blended. Stir into
drippings in skillet; cook over medium heat until thickened and
bubbly. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon over
veal. Yield: 6 servings.
Recipe By :
Source from luhu.jp